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1995-09-27
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From: Joel.Ehrlich@salata.com (Joel Ehrlich)
Newsgroups: rec.food.recipes
Subject: COLLECTION (14) Salsa Recipes
Date: 3 May 1995 07:30:30 -0600
Organization: Salata
Message-ID: <44f_9505010902@salata.com>
Interesting, this request is starting to get fairly frequent. In any
event:
Avocado Salsa No. 337 Yields 4 Servings
Vegetables: diced, (wear rubber
1 ripe avocado, peeled and gloves) (optional)
diced Dressing:
4 small tomatoes, diced 1 clove garlic, minced
1 small red onion, diced - salt, to taste
1 green pepper, seeded 2 tbls red wine vinegar
and diced 1 tbls olive oil, or
1 jalapeno pepper, fresh 1 tbls salad oil
or canned, finely 4 drops Tabasco sauce
diced, or
1 green chili, finely
Combine the vegetables in a medium bowl.
Mash the garlic with salt in a cup or small bowl.
Add the vinegar, oil and Tabasco sauce.
Pour the dressing over the vegetables and toss to combine the ingredients.
Serve chilled or at room temperature.
Chipotle Tomatillo Salsa No. 2838 Yields 1 Cup
3 Chipotle Chiles, From 1 small Red Onion, Chopped
Canned Chipotle Chiles 1/3 Cup Fresh Cilantro,
in Adobo Sauce, Rinsed Chopped
& Patted Dry 1 Tbls Rice Vinegar
1 tsp Corn Oil 1/2 tsp Dried Oregano
1 Lb Tomatillos, Husks - Salt
Removed, Halved - Pepper
2 tsp Corn Oil
Puree the chiles in a blender.
Transfer to a large bowl.
Heat the first measure of corn oil in a large, heavy skillet over high heat.
Add the tomatillos.
Saute until browned on all sides (about 7 minutes).
Transfer to a work surface.
Add the second measure of corn oil to the skillet.
Saute the onion until tender (about 43 minutes).
Add the onion to the chile peppers.
Chop the tomatillos.
Add to the onion & chile mixture.
Mix in the cilantro, vinegar and oregano.
Season with salt and pepper.
Cover.
Chill.
Bring to room temperature before serving.
Fresh Tomato & Olive Salsa No. 97 Yields 4 Cups
2 1/2 lbs tomatoes, large chopped
1 1/4 cups black olives, pitted 1/4 cup red onion, minced
(preferably Kalamata) 1 tbls red wine vinegar
coarsely chopped 1 garlic clove, minced
1/3 cup cilantro, fresh,
Blanch tomatoes in large pot of boiling water 20 seconds.
Drain.
Peel, seed and chop tomatoes.
Transfer to bowl.
Add all remaining ingredients and toss gently.
(Can be prepared 4 hours ahead. Chill.)
Serve at room temperature.
Jicama-Melon Salsa No. 2096 Yields 8 Servings
1 small Mango, Peeled & Pitted Seeded & Diced
1 Serrano Chile, Seeded 1/2 Cup Jicama, Peeled & Diced
& Deribbed 2 Tbls Cilantro, Chopped
1 Lime, Juice Only 1/4 tsp Salt
1 1/2 Tbls Red Bell Pepper, Diced 1/4 tsp Black Pepper, Ground
1/2 Cup Cantaloupe, Diced 2 Tbls Sour Cream
1/2 Cup Honeydew, Diced
2 Tbls Cucumber, Peeled,
Puree the mango in a blender or food processor along with the chile and lime
juice.
Place the diced vegetables and fruit in a mixing bowl.
Add the puree.
Mix thoroughly to combine.
Mix in the cilantro, salt and pepper.
Adjust seasonings to taste.
Gently fold in the sour cream.
Goes well with grilled fish or chicken.
Love Apple (Tomato) Salsa No. 2140 Yields 2 Cups
1 1/2 Cups Plum Tomatoes, Chopped 1/4 Cup Red Onion, Minced
1 Avocado, Peeled & 2 Tbls Fresh Cilantro
Chopped 1 Tbls Red Wine Vinegar
3/4 Cup Sweet Red Pepper, 1 Tbls Olive Oil
Chopped
Combine the ingredients.
Mix well.
Serve.
Roasted Three Pepper Salsa No. 126 Yields 2 Cups
1 red bell pepper drained
1 green bell pepper 1 tsp rosemary, fresh,
1 yellow bell pepper minced, or
1 celery stalk, chopped 1 pinch rosemary, dried,
3 tbls Italian parsley, fresh crumbled
chopped 1 garlic clove, minced
2 tbls black olives, (prefer- 1 tsp lemon juice, fresh
ably Gaeta) salt
2 tbls olive oil pepper, freshly ground
2 tsps capers, rinsed,
Char bell peppers over gas flame or in broiler until blackened on all sides.
Wrap in paper bag and let stand 10 minutes to steam.
Peel and seed.
Rinse if necessary.
Pat dry.
Cut bell peppers into 2" x 1/4 " strips.
Combine peppers, celery, parsley, olives, olive oil, capers, rosemary
and garlic in medium bowl.
Cover.
Let stand 1 hour to mellow flavors.
(Can be prepared 1 day ahead. Cover and chill. Bring mixture to room
temperature.)
Stir lemon juice and salsa.
Season with salt and pepper.
Serve.
Xnipec Salsa No. 2828 Yields 8 Servings
1 Purple (Red) Onion, 1 tsp Garlic Salt
Cut Into 1/8" Dice 2 Anaheim Chiles, Cored
4 Limes Seeded, Peeled & Diced
3 Habanero Chiles, Cored 1/2 Red Bell Pepper, Cored
Seeded & Minced Seeded, Peeled & Diced
1/4 Cup Cilantro, Chopped 2 Tomatoes, Diced
1 tsp Cumin, Ground
Pierce the limes.
Place in a microwave safe bowl.
Warm them in the microwave.
Squeeze the juice into a non-metallic bowl.
Add the onions, Habanero chiles, cilantro, cumin and garlic salt.
Let stand for at least 30 minutes.
Add the Anaheim chiles, red bell pepper and tomatoes.
Blend thoroughly.
Brian Dake
YllwBellPepprSalsa w/Cumin Tortilla Chips No. 166 Yields 6 Servings
1 1/2 tsps cumin, ground chopped fine
1 tsp salt 1 small purple or red bell
vegetable oil for pepper, chopped fine
frying the tortillas 1 2 inch jalapeno, fresh, in-
9 6 inch corn tortillas, each cluding the seeds,
cut into 8 wedges minced, (wear rubber
2 small yellow bell peppers, gloves)
chopped fine 1/2 cup coriander, packed
1 avocado, chopped fine fresh, chopped fine
1 onion, chopped fine 3 tbls lime juice, fresh
2 tomatoes, seeded and 2 tlbs lemon juice, fresh
Thoroughly combine the cumin and the salt in a small bowl.
Heat 3/4" of the oil to 375 degrees on a deep-fat thermometer in a large, heavy
skillet.
Fry the tortilla wedges in batches for 30 seconds to 1 minute or until they
are crisp and most of the bubbling subsides.
Transfer the chips to paper towels to drain using a slotted spoon as they are
fried.
Sprinkle the warm chips with the cumin mixture.
The cumin tortilla chips may be made 1 day in advance and kept in an airtight
container.
Thoroughly combine the yellow bell peppers, avocado, onion, tomatoes, purple
bell pepper, jalapeno, coriander, lime juice and lemon juice in a small bowl.
Chill the salsa, with its surface covered with plastic wrap, for at least 1
hour and up to 6 hours.
Transfer the salsa to serving bowls and serve it with the chips.
Salsa Tomatillo (Green Tomato Salsa) No. 2040 Yields 2 Cups
1 Clove Garlic, Peeled 1 Pinch Sugar
1/2 Yellow Onion, Peeled - Salt
3 Serrano Chiles, Stems 4 Sprigs Cilantro
Removed - Water
2 1/2 lb FRESH Tomatillos
Use the metal blade of a food processor.
Drop the garlic through the feed tube with the motor running.
Add the onion and pulse to chop.
Place in a strainer and rinse with cool water to remove the bitter milky
liquid.
Remove the husks from the tomatillos.
Rinse.
Quarter.
Place the tomatillos and chili peppers in the workbowl of the food processor.
Pulse to mince finely.
Add the cilantro.
Pulse to combine.
Stir the onions and tomatillos together.
Add sugar and salt to taste.
Keeps less than 8 hours.
Add water if the salsa thickens before being used.
Salsa Cruda (Raw Tomato Salsa) No. 2026 Yields 3 Cups
3 Jalapeno or Serrano Tomatoes, Cored
Chili Peppers 2 Fresh Tomatillos
1 small Yellow Onion, Peeled 1 tsp Salt
& Quartered 1/2 Cup Tomato Sauce
5 Sprigs Fresh Cilantro
5 Very Ripe Fresh
Remove the stems, seeds and veins from the chili peppers.
Use the metal blade of a food processor to mince the chili peppers and onion
together (use pulses).
Place in a strainer.
Rinse under cold water to remove the bitter milky liquid.
Remove the husks from the tomatillos.
Use the metal blade of a food processor to chop the cilantro, tomatoes and
tomatillos.
Stir the onion and tomato mixtures together by hand.
Add salt to taste.
Stir in the tomato sauce.
Use within 3 hours.
Salsa Ranchero (Ranch Style Salsa) No. 2037 Yields 2 Cups
1 Cup Pico de Gallo Salsa 1/4 tsp Black Pepper
1 Cup Tomato Sauce 1 Tbls Safflower Oil
1 Cup Cilantro, Minced 1 tsp Vinegar
2 Tbls Tomato Paste - Tomato Juice
1 tsp Sugar
1/4 tsp Oregano
Use the metal blade of a food processor to process all the ingredients except
the tomato juice until well blended.
Simmer over medium heat for 10-15 minutes.
Thin with tomato juice if needed.
Taste and adjust salt.
Salsa Rojo (Red Salsa) No. 2038 Yields 4 Cups
1 Clove Garlic, Peeled 1 tsp Salt
3 oz Pork Back Far 1/2 tsp Oregano
4 Cups Chicken Stock 6 Sprigs FRESH Cilantro,
1/2 Cup Chili Powder Snipped
6 oz Tomato Paste
1 Pinch Sugar
Use the metal blade of a food processor.
Drop the garlic through the feed tube.
Set aside.
Fry the pork fat in a large skillet until rendered (about 5 minutes).
Discard the solid pieces.
(You'll need about 1 1/2 Tablespoons of rendered fat for 4 cups of Salsa -
adjust if needed).
Add 3-4 Tablespoons of the chicken stock (when preparing 4 cups of salsa
- adjust as needed), the chili powder and the garlic.
Stir constantly over medium heat for 3-4 minutes to cook the chili
powder and remove the raw taste. - Watch carefully, chili powder burns
easily.
Stir in the tomato paste, the remaining chicken stock, sugar, salt and
oregano.
Simmer for 15 minutes.
Stir in the cilantro.
Serve hot or cold.
Can be refrigerated for up to 4 days.
Joel